I am making the switch from vegetarian to vegan – come with me on this journey of food, health, and fitness.

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Zucchini Nachos, Cashew Queso and Guac

With the cleaner eating happening in my kitchen I was of course having cravings…Duh, of course they would. Not even a week out and the craving hit. Pff. I decided to make something that is terribly addicting and normally decadent and traditionally calorific. Here are my cleaner Zucchini Nachos, Cashew Queso and Guac.

I saw the picture for zucchini “nachos” on Pinterest but never actually clicked on to the link to see how to make them. I lost the pin in Pin-world but I couldn’t stop thinking about them. The jist I got of them was thin sliced zucchini and roasting. Easy enough. I washed and sliced the zucchini, then coated lightly with olive oil and a little salt. I roasted them at 450 degrees for 22 minutes. A slight browning and perfect to eat like that!

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For the queso, I had gone looking for a recipe a couple months ago and emailed the recipe to myself. A pic of all the ingredients is below but you can go to Post Punk Kitchen to get the hows to-do’s for the queso. The whole process is pretty long…and I don’t have a lot of patience sometimes, so I eliminated a few. Like saute the veggies. And letting it thicken for 20 minutes. I also didn’t have any miso so that was eliminated, but as I don’t know what white miso tastes like I don’t know that it made a difference.

I did the first step for five minutes, but then didn’t want to waste time and just chopped the veggies and tossed everything (veggies and rest of ingredients) into the food processor. I let it rip for about five minutes. Then I put it in a pot, but only boiled for like fiveish minutes. It was runny, but still tasted awesome. One thing for sure though, is at whoo! is it spicy! Yum. Also, this recipe made a ton, so I will be adding it to more stuff in the future. Love that!

For the homemade guacamole it was super easy and I just utilized a few of the veggies from the queso. Two ripe avocado, 1/2 tsp salt, 1 tsp dried cilantro, seeds of one jalepeno, 1/8 minced red onion, and 1 teaspoon lemon juice. Using a fork I just mashed and mixed it all together. Oh. Yes, definitely making this guac more often.

Really good one. I bet this could be a dressing for any kind of veggie salad or even a sauce for pasta! Miso is VERY salty to my taste, so you probably were just fine to omit it! I guess soy sauce can be substituted in a pinch. But I like yours. I also like spicy!